Recipes On Rails: New Recipes tagged with cake

Apple Gateau

2012-02-03 19:31:19 UTC

Ingredients:

Default
16.0 each Apples, Granny Smith
6.0 each Sugar cubes
2.0 each Oranges
1.0 container Marscapone
1.0 container Yogurt
1.0 recipe Carmel Sauce

Instructions:

Butter a round casserole and line with parchment paper. The parchment should reach up, well above the casserole.

Core apples, slice in half, and peel. Store peeled apples in lemon water. Slice the apples with the 1mm food processor disc, placing them core down.

Rub the sugar cubes all around the oranges, absorbing the orange oil. Crush the cubes and set aside.

Sprinkle half the sugar mixture on the bottom of the casserole. Arrange the first layer of apples on the bottom of the casserole. This will be the visible top of the cake, so arrange them in a pleasing pattern. Layer about half of the remaining apples on top, then sprinkle on the remaining sugar, and finish with the remaining apples.

Cut a circle out of parchment, and place on top of the casserole (and apples) and place a plate as a weight on top of the parchment. Bake in the oven at 175 (yes that's right, 175) for 12 - 13 hours. Remove from the oven, and allow to sit for 5 minutes. Pull the parchment from the sides and allow to sit another 5 minutes. Invert the cake onto the serving plate.

Mix equal amounts of the marscapone and the yogurt and use as a garnish. Pour some carmel sauce over the cake.

Heat oven to 175 degrees F.

Generously butter a 1 1/2-quart-tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the collar, buttered side inward, against the inside of the dish. Chill until butter is set and the paper sticks to the dish.

To extract the zest from the skins of the oranges, rub them with the sugar cubes so that the cubes soften and turn bright orange. Wrap the sugar cubes in plastic wrap, and crush them with a rolling pin.

Set an apple 1/2, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8-inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with the crushed orange sugar. Continue filling the souffle dish until the apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.

Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature.

Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/50

Chocolate Cake

2012-02-06 09:19:47 UTC

Ingredients:

Cake
2.0 cup Flour, all-purpose sifted
2.0 cup Sugar
1.0 teaspoon Baking Powder
2.0 teaspoon Baking Soda
0.75 cup Cocoa
1.0 cup Milk
0.5 cup Butter melted
1.0 cup coffee
1.0 teaspoon Vanilla
2.0 each Egg

Instructions:

Mix dry ingredients together.

Add wet ingredients except eggs.

Add eggs and beat with a mixer till well blended.

Pour into a greased and floured 9 x 12 cake pan and bake in a 375 degree oven for 30 minutes or until toothpick comes out clean.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/497

Coffee Yeast Cake

2012-02-03 19:31:19 UTC

Ingredients:

Default
0.8 pound Flour, all-purpose
0.5 pound Butter
0.75 teaspoon salt
2.0 tablespoon Sugar
0.25 pound Milk
1.0 tablespoon Yeast
3.0 each Egg Yolks
0.75 cup Raisins
0.25 cup Walnuts
0.32 pound sugar, powdered
3.0 each Egg Whites
0.5 cup Sugar, Cinnamon
0.25 cup Sugar, brown

Instructions:

Sift flour, sugar and salt together. Cut the butter into the flour mixture like making a pie crust. Don't overdo it... Add the egg yolks and toss to mix.

Add the COLD milk and mix. Do not knead... Idea is to NOT make it uniform, and to not overwork it.... Make it into one cylinder, and wrap. Put in fridge overnight.

Next day, whip egg whites till stiff, and add sugar....

Roll out dough... I did this on a sheet of parchment, so you can use the parchment to lift the dough.

Smear dough with softened butter...

Spread with egg mixture.

Sprinkle with cinnamon sugar.

Sprinkle with raisins, chopped nuts, brown sugar.

Roll up like a jelly roll.... Use the parchment to get the roll started. Make sure your tube pan is very well greased with butter. When rolled up, put it in the tube pan, SEAM UP. This is important as the bottom of the pan will be the top of the cake. In the picture, the cake is seam down.... this is a mistake.

Let rise for 1.5 hours.

Bake at 350 for 40 minutes (this time is very oven sensitive)
See what happend as a result of putting it in the pan seam down? It's splitting.

Some pictures when I tried to make individuals... Cut the dough in half for each set of 3. Was hard to roll wide and narrow. Had to piece the dough. To do so make sure you brush the excess flour off the dough.

Add about half the meringue.

Use the paper to roll.

And again.

Then use the top of the paper to pull the top dough onto the roll.

Cut into thirds, between 7.5 and 8.5 for each piece.

Put in pan.

Baked in BGE at 350, inverted plate setter below grid.

Close up

What the dough looks like with chunks of butter

Got them out

again

And yet again.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/61

Hungarian Fruit Cake

2012-02-08 19:02:06 UTC

Ingredients:

1400.0 gram Fruit fresh
45.0 gram Flour, all-purpose
350.0 gram Butter
450.0 gram Sugar
70.0 gram Cognac or kirsch or brandy
6.5 gram Vanilla
2.0 each Egg small/1X-large
22.5 gram Baking Powder
450.0 gram Flour, all-purpose
4.5 gram salt Kosher
350.0 gram Milk

Instructions:

Preheat oven to 400 and grease a 12 X 18 X 2 cake pan with butter and dust with flour. The pan should be the size of a half sheet pan, but higher. There are commercial inserts for sheet pans to make them into cake pans that are perfect for this use.

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Hungarian Fruit Cake

2012-02-08 19:02:06 UTC

Ingredients:

Instructions:

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Italian Cheesecake

2012-02-06 09:20:19 UTC

Ingredients:

5.0 each Egg large
0.5 teaspoon salt
0.4 pound Sugar
2.0 pound Ricotta
20.0 gram Flour, all-purpose
0.5 teaspoon Baking Powder
2.0 gram Lemon Zest minced very fine
100.0 gram Amaretto Liqueur
25.0 gram Lemon Juice

Instructions:

Preheat oven to 350

Butter and flour a springform pan.

Add ricotta and beat. Slowly add the flour and baking powder. Beat some more.

Add remaining ingredients and beat till smooth. Pour into the springform, and bake for about 40 minutes; cake will have a lightly golden color.

Let cool, and then loosen the sides by running a knife or pastry spatula around the sides. Release the side and remove.

Strain the ricotta to remove excess liquid.

Mince the lemon zest very fine

Assemble ingredients

Beat eggs with sugar and salt in a large bowl.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/509

Lilyan's Apple Cake

2012-02-03 19:31:21 UTC

Ingredients:

Cake
90.0 gram Butter
220.0 gram Sugar
1.0 each Egg
220.0 gram Flour, cake/pastry, sifted
0.5 teaspoon salt
2.5 teaspoon Baking Powder
300.0 gram Milk

Apples
4.0 each Apples baking
100.0 gram Sugar
1.0 teaspoon Cinnamon
1.0 teaspoon Lemon Juice

Instructions:

Cream the sugar and butter well

Beat in the egg.

Sift the flour, baking powder, and salt together.

Fold 1/3 of the flour mixture into the creamed butter. Mix in half the milk. Fold in the 2nd third of the flour. Mix in remaining milk. Fold in remaining flour.

Peel and core the apples. Slice thinly. Toss with the cinnamon, sugar, and lemon juice. NOTE Adjust the sugar to the sweetness of the apples, between 50 and 150 grams.

Grease and flour a rectangular cake pan. Add about 1/3 of the batter and spread it out. Place apples on top of the batter.

Bake in a 350 oven for about a half hour. Wait for cake to start shrinking from the sides of the pan and the apples to be tender.

Top apples with remaining batter. If desired, sprinkle top with some additional cinnamon sugar.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/690

Lilyan's Marble Cake

2012-02-08 07:15:44 UTC

Ingredients:

Batter
225.0 gram Butter
450.0 gram sugar, granulated
375.0 gram Flour, cake Use less
3.5 gram Salt, Flour or regular salt
15.0 gram Baking Powder
170.0 gram Milk
7.0 gram Vanilla
5.0 each Egg Whites

Chocolate
120.0 gram chocolate bitter sweet
60.0 gram Sugar
2.0 gram Baking Soda
50.0 gram water boiling

Instructions:

Cream butter and sugar

While butter creams, sift flour, salt and baking powder together.

Beat egg whites till stiff either while butter continues to cream, or in a separate bowl.

Melt chocolate in a double boiler. Stir in sugar and baking soda. When well melted, stir in boiling water.

Fold in the stiff egg whites.

Divide the batter into two portions, the white slightly larger than what will be the chocolate.

Add the chocolate mixture to the smaller batter portion and mix well.

Alternate adding globs of chocolate and vanilla batter to a greased and floured cake pan.

Bake in a preheated 350 degree oven for about 40 minutes. Wait for the smell of the baking cake to permeate the kitchen, then start checking for doneness. Cake should just start pulling away from the sides of the pan, and a cake tester should come out with crumbs, not clean. If clean, it's over baked.

I divide the milk into equal portions and divide the vanilla between them. Then I add 1/3 of the flour, mix it in, one half of the milk, mix, 1/3 of the flour, mix, last half of the milk, mix, last portion of flour and mix. All mixing is done by hand.

The milk will not mix right in.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/687